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Amperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination

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dc.FundingDetailsUniversiti Kebangsaan Malaysia: UKM-DPP-2015-064,�UKM-DIP-2012-011 Kementerian Sains, Teknologi dan Inovasi,�MOSTI
dc.FundingDetailsThe authors are grateful for the financial support obtained from e-Science Fund 03-01-02-SF0256 (MOSTI) and Universiti Kebangsaan Malaysia for the financial support via research operational grants UKM-DPP-2015-064 and UKM-DIP-2012-011 . Rosmawani Mohammad is a senior lecturer at Universiti Malaysia Kelantan. She obtained her PhD from Universiti Kebangsaan Malaysia (UKM) in 2012. She graduated with MSc and BSc degree from UKM in 2007 and 2004, respectively. Her research interest is in the field of chemical sensor and biosensor. Professor Dato.�Dr. Musa Ahmad obtained his first degree in Chemistry at UKM with first class honours, whereas his MSc (Instrumentation & Analytical Science) and PhD (Optical Chemical Sensor) degree were from The University of Manchester. He has been serving UKM for more than 20 years as an academician and administrator. Currently, he is under secondment to Universiti Sains Islam Malaysia (USIM) and holding a post as Vice Chancellor. His main research interest is in the field of chemical optical sensing and optical biosensing. Professor Dr. Lee Yook Heng is a professor of bioanalytical chemistry at UKM. He has obtained MSc and PhD degrees from Cambridge University, England under the supervision of Prof. E.A.H. Hall. His main fields of research focus on chemical sensors and biosensor, particularly on the use of nano-materials in sensor devices with emphasis on various applications including in foods and agriculture, environmental pollution surveillance, toxicity studies and chemical and biohazards detections.
dc.citedby12
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Malaysia Kelantan (UMK)
dc.contributor.affiliationsUniversiti Kebangsaan Malaysia (UKM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMohammad R.
dc.contributor.authorAhmad M.
dc.contributor.authorHeng L.Y.
dc.date.accessioned2024-05-28T08:31:22Z
dc.date.available2024-05-28T08:31:22Z
dc.date.issued2017
dc.description.abstractThe evaluation of chilli hotness using amperometric capsaicin biosensor-based enzyme that was immobilized covalently to the surface of modified acrylic microspheres is the first of its kind presented in this work. The immobilization of enzyme covalently to the surface of microspheres via succinimide groups prevented the leaching of the enzyme. The enzymatic reaction between horseradish peroxidase-capsaicin in the presence of hydrogen peroxide, which was mediated by vinyl ferrocene, enabled the current measurement at a low potential (0.22 V). Besides, the pungency level of the chilli that was proportional to the capsaicin concentration was measured using this method. This biosensor gave a linear response range towards capsaicin from 0.75�24.94 ?M (R2 = 0.992) with a detection limit at 0.39 ?M. Moreover, the relative standard deviation (RSD) for reproducibility study was 8.2% (n = 7). Therefore, this biosensor was successfully applied for evaluation of chilli hotness in chilli sample, as well as in comparison with a standard method that employed the HPLC method. � 2016 Elsevier B.V.
dc.description.natureFinal
dc.identifier.CODENSABCE
dc.identifier.doi10.1016/j.snb.2016.10.077
dc.identifier.epage181
dc.identifier.issn9254005
dc.identifier.scopus2-s2.0-84991713181
dc.identifier.scopusWOS:000393253700022
dc.identifier.spage174
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84991713181&doi=10.1016%2fj.snb.2016.10.077&partnerID=40&md5=ad95b50cc097670aee11ce3ca4d81684
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8982
dc.identifier.volume241
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier B.V.
dc.relation.ispartofSensors and Actuators, B: Chemical
dc.sourceScopus
dc.subjectAcrylic microspheres
dc.subjectCapsaicin
dc.subjectChilli hotness
dc.subjectHorseradish peroxidase
dc.subjectVinyl ferrocene
dc.subjectBiosensors
dc.subjectEnzymes
dc.subjectFood products
dc.subjectMicrospheres
dc.subjectOrganometallics
dc.subjectCapsaicin
dc.subjectChilli hotness
dc.subjectComparison with a standard
dc.subjectCovalent immobilization
dc.subjectHorse-radish peroxidase
dc.subjectLinear response range
dc.subjectRelative standard deviations
dc.subjectVinylferrocene
dc.subjectEnzyme immobilization
dc.titleAmperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination
dc.typeArticle
dspace.entity.typePublication

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